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roasted eggplant soup


roasted eggplant soup Recipe

Ingredients:
  • 3 medium tomatoes, halved
  • 1 large eggplant (about 1 1/2 pounds), halved lengthwise (I used 3 smaller ones)
  • 1 small onion, halved (eh, mine was medium)
  • 6 large garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 4 cups chicken stock or vegetable broth
  • 1/4 cup heavy cream (you can add more to taste, or skip this entirely)
  • 3/4 cup (about 3 1/2 ounces) crumbled goat cheese
Directions:
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